Indulge in the perfect combination of silky smooth custard and crackling caramelized sugar with these ten exceptional crème brûlée recipes.
From classic vanilla bean to innovative flavors like matcha green tea and lavender, you’ll discover new ways to master this beloved French dessert.
Whether you’re an experienced baker or trying your hand at crème brûlée for the first time, these carefully curated recipes will guide you through each step.
You’ll learn essential techniques, helpful tips, and creative variations that will help you achieve restaurant-quality results in your own kitchen.
Classic French Vanilla Bean Creme Brulee
Classic French Vanilla Bean Crème Brûlée is the epitome of elegant desserts, combining rich, creamy custard with a crackling caramelized sugar top.
This luxurious dessert may seem intimidating, but with careful attention to detail, you can create this restaurant-quality treat in your own kitchen.
Ingredients:
• 2 cups heavy cream
• 1 vanilla bean, split lengthwise
• 4 large egg yolks
• 1/3 cup granulated sugar, plus extra for topping
• 1/4 teaspoon salt
• Hot water for water bath
Step 1: Preheat your oven to 300°F (150°C). Place 4 ramekins in a deep baking pan.
Step 2: Scrape vanilla bean seeds into cream in a saucepan. Add the pod and heat until barely simmering. Remove from heat and let steep for 15 minutes.
Step 3: Whisk egg yolks, sugar, and salt in a bowl until pale yellow.
Step 4: Remove vanilla pod and slowly whisk warm cream into egg mixture.
Step 5: Strain mixture and divide among ramekins. Pour hot water into the baking pan halfway up the sides of ramekins.
Step 6: Bake for 30-35 minutes until edges are set but centers slightly jiggly.
Step 7: Chill for at least 4 hours or overnight.
Step 8: Before serving, sprinkle sugar evenly on top and caramelize with a kitchen torch until golden brown.
Pro Tip: For the perfect crack when breaking the caramelized top, ensure your custard is thoroughly chilled before torching, and let the caramelized sugar cool completely for about 2 minutes. Watch the sugar carefully while torching – it can go from perfect to burnt in seconds.
Lavender-Infused Custard Creme Brulee
Transport your taste buds to the fragrant fields of Provence with this elegant Lavender-Infused Custard Creme Brulee.
This classic French dessert gets a delicate floral twist that perfectly balances the rich, creamy custard with the satisfying crack of caramelized sugar on top.
Ingredients:
• 2 cups heavy cream
• 1 tablespoon dried culinary lavender
• 5 large egg yolks
• 1/2 cup granulated sugar, plus extra for topping
• 1/4 teaspoon vanilla extract
• Pinch of salt
Step 1: Heat the heavy cream in a saucepan over medium heat until it starts to simmer. Remove from heat, add dried lavender, and let steep for 15 minutes.
Step 2: Strain the cream through a fine-mesh sieve to remove lavender buds. Return cream to low heat to keep warm.
Step 3: Whisk egg yolks, sugar, vanilla extract, and salt in a bowl until pale yellow.
Step 4: Slowly pour the warm cream into the egg mixture while whisking constantly to prevent curdling.
Step 5: Pour mixture into four ramekins and place them in a baking dish filled with hot water halfway up the sides.
Step 6: Bake at 300°F for 30-35 minutes until edges are set but centers still jiggle slightly.
Step 7: Chill for at least 4 hours or overnight.
Step 8: Before serving, sprinkle sugar evenly on top and caramelize with a kitchen torch until golden brown.
Pro Tip: When infusing the cream with lavender, watch carefully to avoid over-steeping, which can make your custard taste soapy. For the perfect crack, let the caramelized sugar cool completely before serving.
Dark Chocolate Espresso Creme Brulee
Dark Chocolate Espresso Crème Brûlée combines the richness of dark chocolate with the bold flavors of espresso, creating a luxurious dessert that’s sure to impress your guests.
This elegant French classic gets a modern twist, resulting in a silky-smooth custard topped with a satisfyingly crispy caramelized sugar crust.
Ingredients:
• 2 cups heavy cream
• 4 oz high-quality dark chocolate (70% cocoa), chopped
• 2 tablespoons instant espresso powder
• 4 large egg yolks
• 1/3 cup granulated sugar, plus extra for topping
• 1/4 teaspoon vanilla extract
• Pinch of salt
Step 1: Preheat your oven to 300°F (150°C). Place four 6-oz ramekins in a deep baking pan.
Step 2: Heat heavy cream in a saucepan until almost boiling. Remove from heat, add chocolate and espresso powder, stirring until smooth.
Step 3: Whisk egg yolks, sugar, and vanilla in a bowl until pale yellow. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
Step 4: Strain the mixture through a fine sieve and divide among ramekins.
Step 5: Pour hot water into the baking pan halfway up the sides of the ramekins. Bake for 30-35 minutes until edges are set but centers slightly wobble.
Step 6: Cool completely, then refrigerate for at least 4 hours or overnight.
Step 7: Before serving, sprinkle sugar evenly on top and caramelize with a kitchen torch until golden brown.
Pro Tip: Ensure your ramekins are completely chilled before attempting to caramelize the sugar top. For the perfect crack, use superfine sugar for the topping and torch it in a circular motion to achieve even caramelization.
Matcha Green Tea Creme Brulee
Matcha Green Tea Crème Brûlée combines the elegant sophistication of classic French dessert with the earthy, complex flavors of Japanese matcha powder.
This fusion dessert offers a perfect balance of smooth, creamy custard and a satisfyingly crispy caramelized sugar topping, all while featuring the distinct flavor and beautiful green color of matcha.
Ingredients:
• 2 cups heavy cream
• 4 large egg yolks
• 1/3 cup granulated sugar (plus extra for topping)
• 2 tablespoons high-quality matcha powder
• 1/4 teaspoon vanilla extract
• Pinch of salt
Step 1: Preheat your oven to 300°F (150°C) and place 4 ramekins in a deep baking dish.
Step 2: Whisk egg yolks, sugar, and vanilla in a bowl until pale and slightly thickened.
Step 3: Heat heavy cream in a saucepan until almost simmering. Remove from heat.
Step 4: Sift matcha powder into the warm cream and whisk until completely dissolved.
Step 5: Slowly pour the warm matcha cream into the egg mixture while whisking constantly.
Step 6: Strain the mixture and divide it among the ramekins.
Step 7: Pour hot water into the baking dish halfway up the sides of the ramekins.
Step 8: Bake for 30-35 minutes until centers are barely set.
Step 9: Chill for at least 4 hours or overnight.
Step 10: Before serving, sprinkle sugar on top and caramelize with a kitchen torch.
Pro Tip: When adding the hot cream to egg yolks, pour it very slowly while continuously whisking to prevent the eggs from scrambling. For the perfect crack, use superfine sugar for the caramelized top and let it sit for 1 minute after torching.
Caramelized Maple Creme Brulee
Caramelized Maple Crème Brûlée offers a delightful twist on the classic French dessert by incorporating pure maple syrup’s rich, natural sweetness.
This elegant dessert features a silky-smooth custard base infused with maple flavor, topped with a perfectly crackling caramelized sugar crust that breaks satisfyingly under your spoon.
Ingredients:
• 2 cups heavy cream
• 4 large egg yolks
• ⅓ cup pure maple syrup (grade A dark)
• ¼ cup granulated sugar
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
• Pinch of salt
• 4-6 tablespoons granulated sugar (for topping)
Step 1: Preheat your oven to 300°F (150°C). Place 4-6 ramekins in a deep baking dish.
Step 2: Heat cream and vanilla in a saucepan until almost simmering. Remove from heat.
Step 3: Whisk egg yolks, maple syrup, and sugar until pale. Slowly stream in hot cream while whisking.
Step 4: Strain mixture through a fine-mesh sieve and divide among ramekins.
Step 5: Pour hot water into the baking dish halfway up the ramekins’ sides.
Step 6: Bake for 30-35 minutes until edges are set but centers slightly jiggly.
Step 7: Chill for at least 4 hours or overnight.
Step 8: Before serving, sprinkle sugar evenly on top and caramelize with a kitchen torch until golden brown.
Pro Tip: Ensure your custards are thoroughly chilled before attempting to caramelize the top – this prevents the custard from warming up too much during torching. For the perfect crack, use superfine sugar for the topping and caramelize in thin, even layers.
Fresh Berry and Citrus Creme Brulee
Indulge in this elegant French dessert with a vibrant twist.
The classic vanilla custard base gets a refreshing upgrade with citrus zest and fresh berries, all topped with that signature caramelized sugar crust that cracks perfectly under your spoon.
Ingredients:
• 2 cups heavy cream
• 1 vanilla bean, split lengthwise
• 4 large egg yolks
• 1/3 cup granulated sugar, plus extra for topping
• Zest of 1 orange
• Zest of 1 lemon
• 1 cup mixed fresh berries (raspberries, blueberries, strawberries)
• Pinch of salt
Step 1: Preheat your oven to 300°F (150°C). Place four ramekins in a deep baking pan.
Step 2: Heat cream with vanilla bean and citrus zests until almost boiling. Remove from heat and let steep for 15 minutes.
Step 3: Whisk egg yolks, sugar, and salt until pale yellow. Slowly stream in the warm cream mixture, stirring constantly.
Step 4: Strain the custard and divide among ramekins. Add berries to each ramekin.
Step 5: Pour hot water into the baking pan halfway up the sides of the ramekins.
Step 6: Bake for 30-35 minutes until edges are set but centers slightly jiggly.
Step 7: Chill for at least 4 hours or overnight.
Step 8: Before serving, sprinkle sugar evenly on top and torch until caramelized.
Pro Tip: Ensure your ramekins are completely dry before sprinkling sugar for the caramelized top – any moisture will prevent proper crystallization. Also, let the custards set in the refrigerator for a full 4 hours; rushing this step will result in a runny texture.
Coconut Lemongrass Creme Brulee
Coconut Lemongrass Crème Brûlée offers an elegant Asian-inspired twist on the classic French dessert.
The fragrant combination of coconut milk and fresh lemongrass creates a silky, aromatic custard that’s topped with a perfectly crisp caramelized sugar crust.
This impressive dessert will transport your taste buds to a tropical paradise.
Ingredients:
• 2 cups coconut milk (full-fat)
• 2 stalks fresh lemongrass, bruised and chopped
• 5 large egg yolks
• 1/3 cup granulated sugar, plus extra for topping
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• Fresh berries for garnish (optional)
Step 1: Preheat your oven to 300°F (150°C). Place 4 ramekins in a deep baking dish.
Step 2: In a saucepan, combine coconut milk and lemongrass. Heat until barely simmering, then remove from heat and let steep for 15 minutes.
Step 3: Whisk egg yolks, sugar, vanilla, and salt in a bowl until pale yellow.
Step 4: Strain the coconut mixture and gradually whisk into the egg mixture.
Step 5: Pour the custard into ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins.
Step 6: Bake for 30-35 minutes until edges are set but centers slightly jiggly.
Step 7: Chill for at least 4 hours or overnight.
Step 8: Before serving, sprinkle sugar evenly on top and caramelize with a kitchen torch until golden brown.
Pro Tip: Ensure your coconut milk is at room temperature before mixing with egg yolks to prevent curdling. For the perfect crack, let the caramelized sugar cool completely before breaking into it with your spoon.
Salted Caramel Creme Brulee
Indulge in the perfect harmony of smooth, creamy custard and crunchy caramelized sugar with this elegant Salted Caramel Creme Brulee.
This classic French dessert gets a modern twist with the addition of rich salted caramel, creating a sophisticated dessert that will impress your guests.
Ingredients:
• 2 cups heavy cream
• 5 large egg yolks
• 1/3 cup granulated sugar
• 1/4 cup salted caramel sauce
• 1/4 teaspoon sea salt
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• Additional granulated sugar for topping
• Flaky sea salt for garnish
Step 1: Preheat your oven to 300°F (150°C). Place four ramekins in a deep baking dish.
Step 2: Heat heavy cream in a saucepan until just simmering. Split and scrape vanilla bean if using.
Step 3: Whisk egg yolks and sugar until pale. Slowly add warm cream, whisking constantly.
Step 4: Stir in salted caramel sauce and sea salt until well combined.
Step 5: Strain mixture and divide among ramekins. Pour hot water into the baking dish halfway up the sides of ramekins.
Step 6: Bake for 30-35 minutes until edges are set but centers slightly jiggly.
Step 7: Chill for at least 4 hours or overnight.
Step 8: Before serving, sprinkle sugar evenly on top and torch until caramelized. Add a pinch of flaky salt.
Pro Tip: Ensure your ramekins are completely dry before torching the sugar, and let the caramelized top sit for 1-2 minutes before serving to achieve that perfect crack. You can make the custard base up to 2 days ahead and torch just before serving.
Cardamom Rose Creme Brulee
Cardamom Rose Crème Brûlée offers a fragrant twist on the classic French dessert.
This elegant custard combines the warm, exotic notes of cardamom with delicate rose essence, creating a sophisticated dessert that’s surprisingly straightforward to prepare.
Ingredients:
• 2 cups heavy cream
• 6 cardamom pods, lightly crushed
• 1 teaspoon rose water
• 4 large egg yolks
• 1/3 cup granulated sugar, plus extra for topping
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Dried rose petals for garnish (optional)
Instructions:
Step 1: Preheat your oven to 300°F (150°C).
Step 2: Heat heavy cream with crushed cardamom pods in a saucepan until it nearly boils. Remove from heat and let steep for 15 minutes.
Step 3: Whisk egg yolks, sugar, and salt in a bowl until pale yellow.
Step 4: Strain the cardamom-infused cream and slowly whisk into the egg mixture.
Step 5: Add rose water and vanilla extract, stirring gently.
Step 6: Pour mixture into four ramekins and place in a baking dish.
Step 7: Add hot water to the baking dish halfway up the sides of the ramekins.
Step 8: Bake for 30-35 minutes until set but slightly jiggly.
Step 9: Chill for at least 4 hours or overnight.
Step 10: Before serving, sprinkle sugar on top and torch until caramelized.
Pro Tip: When infusing the cream, avoid pressing too hard on the cardamom pods to prevent releasing bitter compounds. Also, add the rose water gradually – you can always add more, but too much will overwhelm the delicate flavors.
Earl Grey Tea-Infused Creme Brulee
Earl Grey Tea-Infused Crème Brûlée combines the delicate bergamot flavor of Earl Grey tea with the luxurious smoothness of classic French custard.
This elegant dessert will impress your guests with its silky texture and perfectly caramelized sugar top.
Ingredients:
• 2 cups heavy cream
• 4 Earl Grey tea bags
• 4 large egg yolks
• 1/3 cup granulated sugar (plus extra for topping)
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Boiling water for water bath
Step 1: Heat the heavy cream in a saucepan until almost boiling. Remove from heat, add tea bags, and let steep for 15 minutes.
Step 2: Preheat your oven to 300°F (150°C). Remove tea bags and squeeze gently to extract remaining flavor.
Step 3: Whisk egg yolks, sugar, vanilla extract, and salt in a bowl until pale yellow.
Step 4: Slowly pour the warm cream into the egg mixture while whisking constantly to prevent curdling.
Step 5: Divide mixture among 4 ramekins and place them in a baking dish. Fill the dish with boiling water halfway up the sides of the ramekins.
Step 6: Bake for 30-35 minutes until custards are set but still slightly jiggly.
Step 7: Chill for at least 4 hours or overnight.
Step 8: Before serving, sprinkle sugar evenly on top and caramelize with a kitchen torch until golden brown.
Pro Tip: For the perfect caramelized top, ensure your custard is thoroughly chilled and pat the surface dry before adding sugar. Use superfine sugar for the topping as it melts more evenly under the torch.
Frequently Asked Questions
What makes the perfect creme brulee texture?
A perfect creme brulee should have a silky-smooth custard base with a glassy, caramelized sugar top. The custard should gently wobble when tapped but hold its shape when served.
How do you prevent the custard from curdling while baking?
Use a water bath and bake at a low temperature (around 300°F/150°C). Strain your custard mixture before baking and never let the water bath boil during cooking.
What’s the best type of sugar for the caramelized top?
Regular granulated sugar or superfine sugar works best for creating the signature crackling top. Apply a thin, even layer and torch until golden brown for the perfect crack.
How far in advance can you prepare creme brulee?
You can make the custard base up to 2-3 days ahead and store it covered in the refrigerator. Add and caramelize the sugar topping just before serving.
What are the essential ingredients for classic creme brulee?
You’ll need heavy cream, vanilla beans or extract, egg yolks, granulated sugar, and a pinch of salt. These five ingredients create the perfect traditional custard base.
Final Thoughts
Creating the perfect crème brûlée doesn’t have to be intimidating.
With these top recipes, you’ll find your ideal version, whether you prefer classic vanilla, rich chocolate, or seasonal fruit variations.
Remember to always use fresh ingredients, particularly high-quality heavy cream and vanilla beans.
Take your time when tempering the eggs and ensure your water bath is properly set up.
Don’t rush the chilling process, and when torching the sugar top, keep your flame moving constantly for that perfect crack.
Master these techniques, and you’ll impress your guests with restaurant-quality results every time.
